Rating: 3.64 stars
33 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 0

These pancakes are crisp outside and fluffy inside; thanks to the addition of cottage cheese, they have more protein than most.

Martha Stewart Living, December 2004

Gallery

Credit: Lisa Hubbard

Recipe Summary test

Servings:
6
Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat egg whites on medium-high speed until foamy. Add cream of tartar; beat until stiff, glossy peaks form.

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  • Heat a griddle or large skillet over medium-high heat. Stir together yolks, cottage cheese, granulated sugar, flour, baking powder, salt, and cinnamon in a medium bowl. Whisk in one-third of the whites. In two batches, gently fold in remaining whites with a rubber spatula.

  • Spray griddle with cooking spray; heat until a drop of batter sizzles upon contact. Working in batches, pour 1/4 cup batter per pancake onto griddle; cook until surfaces bubble and edges are slightly dry, about 1 minute. Flip pancakes; cook until undersides are golden brown, about 3 minutes more. Divide confectioners' sugar among pancakes. Serve sprinkled with lemon zest and with lemon wedges on the side.

Cook's Notes

After making the batter, cook the pancakes immediately to ensure that they retain their volume.

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Reviews (4)

33 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
08/13/2012
You have to gentle with the whites that is what makes them fluffy.
Rating: Unrated
10/19/2011
SO everybody gets four pancakes? Awesome.
Rating: Unrated
10/17/2010
These pancakes are so good! Light and fluffy and interesting because of the cottage cheese. I used half whole wheat flour and will try using more next time. I also added the lemon zest to the batter instead of sprinkling it on top. I will definitely be making these again!
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Rating: Unrated
04/07/2008
Very yummy, but turned out a little flat.